Primetweets Kitchen
I keep on waffling with keto – I love how when I do it, strictly, I feel better and more clear headed. The lack of carbs, and especially lack of wheat, helps clear up my skin and I don’t have as crazy mood swings. But it’s SO hard, especially now that the world is essentially on lock down. In times of stress, I want to eat ALL THE THINGS, especially carbs. And while I’m not doing keto right now, I’m still trying to cut down on carbs. I’m still making all my favorite things, but keto friendly and low-carb if I can.
I love a hearty plate of meat sauce with pasta so of course I made keto bolognese. Bolognese is actually the PERFECT thing to keto-fy. It’s already mostly protein based and you can up the fat in it with high quality olive oil, butter, and cream. If you limit the vegetables (ie, just use garlic and onions) you’re pretty much good.
I enjoyed this with my favorite shirataki noodles, the fettuccini ones. They really look like pasta and I ate a huge bowl and was super satisfied. Use a mix of ground pork and ground beef if you can. The mix of meats makes it so much more satisfying that just one. The pork adds a nice meat-y umami sweetness and pairs well with the deep flavors of beef. Plus ground pork tends to be a bit fattier than ground beef. Oh, and use as much parmesan as you want. That is the best part of keto after all: the copious amounts of cheese!
PS – If you’re looking for some more low carb keto friendly noodles, try these chicken stir fry noodles or Thai red curry soup noodles!
Keto Friendly Low Carb Bolognese Sauce
A keto-friend low carb meaty bolognese sauce with cream for extra fat!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
- 1 tbsp butter
- 1 tbsp olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 1/2 lb ground pork
- 1/2 lb ground beef
- 1 can crushed tomatoes 15 ounce
- 3 ounces tomato paste
- 1/2 cup heavy cream
- 1 bay leaf
- salt and freshly ground pepper
- 3 packages shirataki noodles of choice I used the tofu fettuccini
- parmesan to finish
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Heat the butter and oil over medium heat in a deep skillet or pot. When hot, add the onion and garlic. Cook, stirring, until soft, but not brown.
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Add the meat to the pot and cook, breaking up and browning.
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Stir in the crushed tomatoes, tomato paste, cream, and bay leaf. Simmer until slightly thickened, about 20 minutes. Give the sauce a stir, then season with salt and pepper as needed.
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Pour the shirataki noodles into a strainer to drain, rinse off throughly with running water.
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Cook the shirataki in boiling salted water for 1-2 minutes, or until heated through and then drain well.
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Toss the noodles with the sauce to taste and finish with plenty of parmesan. Enjoy immediately.
Eat it with zero carb shirataki noodles and finish it all off with a generous shower of fluffy parmesan cheese.
